Sous Chef

Job Title: Sous Chef (AM/PM) 
Reports To: Chef de Cuisine 
Department: F&B, Kitchen 
FLSA Status: Salaried/Exempt 
Supervises: Kitchen staff including cooks and dish machine operators 
Overview:  Oversee general operation of the kitchen 

Responsibilities 

• All associates must provide excellent customer service to our guests 

• Associates must treat each other with courtesy and respect 

• While working associates must follow all company policies and procedures 

• Associates must obey all state and federal laws 

• Behavior while on the job must be in accordance with the Code of Ethics and Standards of Conduct for all associates 

• It is imperative to be on time and ready for work at the start of the assigned shift 

Duties 

• Oversee and participate in the preparation of menu items for dining room service. 

• Instruct Line Cooks and Prep Cooks in their duties.  

• Develop daily specials 

• Work to provide standardized presentations in an efficient and timely manner.  

• Interface with service staff to provide excellent customer service.  

• Insure and instruct in the proper use and handling of food and equipment.  

• Act in the Chef's absence.  

• Assist with training and education of service staff in menu content.  

• Assist with presentation development, maintaining budgeted food, and labor costs.  

• Oversee staff ensuring productivity and safety. 

• Use and insure the use of standard preparations and presentations as indicated 

• Supervise menu and shift change over. 

• Ensure proper use and handling of food and equipment. 

• Coordinate with service staff through communications and expediting orders.   

• Keep work areas clean and sanitized at all times. 

• Conduct weekly inventory and order needed items. 

• Meet with kitchen and service staff daily for "game plan" development. 

• Discipline staff as needed    

• Other duties as assigned. 

Requirements 

• Graduate of Culinary School. 

• Two years of kitchen operation and staff management experience. 

• Self-motivated. 

• Able to work without supervision. 

• Ability to operate standard equipment safely. 

• Requires lifting and bending 

• Ability to lift 35 lbs with or without reasonable accommodation 

• Ability to work as a team member with kitchen and service staff 

• Work approximately 40 to 50 hours per week. 

Uniform 

• Jackets, pants, apron, and hat provided. 

• Associate needs to provide comfortable black non-skid closed toe black shoes, black socks, and white undershirts 

• Associate is responsible to wash and iron the uniform 

• Associate must look sharp and  be clean upon arrival to shift